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Kavya

Vada Pav Recipe

5 from 18 votes
Vada pav is like a staple food of Maharashtra (Mumbai), Mumbai is also known for its world famous Vada Pav, Potato Balls dipped in thick chickpea flour is then dropped in hot oil and deep fried until crispy brown from outside and spicy and soft from inside. Served with a local bread (Pav) with some fried chillies and sweet and sour chutneys.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: mumbai street food, Snack, tea time snacks
Cuisine: Indian
Calories: 263
Ingredients Equipment Method Video Notes

Ingredients
  

Coating
  • 200 grams Gram flour
  • Salt as per taste
  • ½ tbsp Red chilly powder
  • ½ Lemon Juice
  • Water as required to make the batter
Filling (Masala)
  • 4 Nos Potatoes Boiled
  • ½ tsp Mustard seeds
  • 1 tbsp Ginger garlic chilly grated (or coarsely grinded)
  • 10-15 Nos Curry leaves
  • ½ tsp Turmeric powder
  • ¼ cup coriander leaves Chopped
  • Oil

    for cooking

Equipment

  • Mixing Bowl
  • whisker
  • Kadhai or Fry Pan to make masala
  • Kadhai for deep frying
  • Stainless Steel Strainer Stapula for Deep Frying

Method
 

  1. First we will start with making the batter/coating, Take a mixing bowl add the chickpea flour (besan) in the bowl
  2. In the flour add salt, red chilly powder, Turmeric powder, Lemon Juice and salt
  3. Mix all the dry masala together in the flour so its evenly mixed in the flour
  4. Now in the flour add half lemon juice, Adding lemon juice to the batter makes it crispy and we won’t need to add baking soda in the batter.
  5. Now start adding little water to it and keep stirring continuously with a whisker to remove all lumps and make a smooth batter
  6. Water to be added in intervals and not together, Batter should be slightly thick just like Idly/dosa batter
  7. Now we have got the right consistency of the coating, as mentioned thebatter should not be very thin or very thick too, just like idly/dosa batterwhich can coat the potato balls well.
  8. The coating is ready, keep it aside and let’s start with the filling –Potato Masala filling and for this heat a pan
    In the tawa/pan add 1-2 tbsp of Oil and let it heat
  9. Once the oil is hot, reduce it to medium flame and add mustard seeds and let it crackle
  10. Once the mustard seeds are crackled add curry leaves
  11. Once the curry leaves are fried well and nice aroma comes add crushed orgrated or coarsely grinded ginger garlic and chilly paste
  12. Fry the ginger garlic and chilly paste until the raw smell goes and stircontinuously to avoid sticking to the pan incase you are not using a non-sticktawa/pan
  13. Now add a pinch of asofeotida to the masala, this gives a nice flavour as well as helps in avoiding acidity from the acidic food stuff like potatoes
  14. Now add mashed potatoes to the masala , You can mash with the hands directly on the pan or you may also use a potato masher to do so
  15. Fry the potatoes and mix it well in the masala, Fry them for 30 secs
  16. Now add salt and turmeric powder in the potato masala
  17. Mix it very well so salt is spread across evenly in the masala
  18. Now add the freshly chopped coriander leaves in the potato masala
  19. Give it a nice mix and turn off the flame – The masala filling is ready
  20. Remove this in a plate and let it cool
  21. As soon as the masala is slight warm start making equal balls of the masala
  22. The masala balls are now ready to be dipped in the batter and fried
    Heat Oil in a kadhai
  23. Once the oil is hot, Dip each ball in the batter and drop it in the hot oil, Keep it on a low/medium flame while dropping the vadas in the oil
  24. Do not stir for 30 secs and after 30 secs, Turn around to cook evenly
  25. Cook on a low flame for 3-4 mins untill crispy brown and then remove them in a paper towel
  26. Now lets plate the vada pav street style with some fried green chillies and chopped onions
  27. Cut the pav from between into two – Sprinkle some dry chutney, Place a vada and keep some chopped onions and crispy fries over it and pressit gently
  28. Serve it hot with spicy fried green chillies

Video

Notes

Coating should not be very thin or very thick, Should have a idly/dosa batter consistency
Avoid baking soda and instead add lemon Juice in the batter to get a crispy coating
While making potato masala do not add any water, and the potatoes should be cooked well.
Before dropping the vadas in the hot oil, Lower the flame and the oil should be hot enough to fry the vadas
Keep aside the crispy remains of the batter while frying to use it while plating the vada pav. It gives a nice crunch to the vada pav.